Next, Liu Mang changed this piece of beef tenderloin into long strips with the thickness of the little finger, and added salt, cooking wine, light soy sauce and other condiments to marinate.

The piece of pork belly is peeled, finely chopped into pieces, and mixed with egg white, ginger, salt, and starch to form a puree.

There are also fresh cabbage peeled off the old leaves outside, leaving only the goose yellow cabbage sum in the middle, the onion is shredded with a horizontal knife, and the shallots and coriander are foamed for later use.

As for the truffles, Liu Mang divided them into two portions, one cut into dices the size of corn kernels, and the other into large thin slices.

"Brother Mang, do you want to start cooking now?" Wu Jing squatted on the jerboa on her shoulder, poking her head out of the kitchen door.

"Well, do. Liu Mang opened a spice jar on the board, twisted out a fried cashew nut from it, and whistled like Wu Jing.

The jerboa on Wu Jing's shoulder tilted his head and hesitated, then jumped onto the board with a 'boom', grabbed the cashew nut from Liu Mang's hand, and nibbled it with relish.

"You're delicious!" Wu Jing stroked the fluffy hair on the top of the jerboa's head with her fingers, and scolded with a smile.

"That's not the same as you. Liu Mangwaner, take out a few leftovers from the refrigerator and prepare to serve them together when they are hot.

You're idle anyway, help me cook. ”

"Okay. Wu Jing rolled up her sleeves and prepared to start washing rice and brushing the pot.

"By the way, is there butter in the kitchen?" Liu Mang asked suddenly.

"Butter? Wu Jing thought for a while: "When Old Ghost Han came, he brought a few bottles of butter and jam to eat with bread in the morning. The jam was eaten by me in the morning, and the butter didn't move much at all, and he was scolded for it, so stingy!"

"Where?"

"Over there, you look for it. Wu Jing pointed to a cabinet in the corner of the kitchen: "Brother Mang, isn't butter what those foreigners like to eat?

"No, I'm going to experiment with a new dish, and I'm going to make a Chinese and Western food. Liu Mang opened the cabinet, took out a bottle of butter, and replied.

"What's new! I like it the most!"

"What new dish?" Bu Si also walked into the kitchen, and just heard the conversation between Liu Mang and Wu Jing, he asked.

"Master, I'm going to make a beef dish in a combination of Chinese and Western ways. Liu Mang said with a smile.

"Looks like you've learned a lot of new things during this time. Bu Yu glanced at the board: "Western catering practices are not as complicated as our Chinese food, but they are not useless." Master Yi's long skills to control the country, this sentence is equally applicable to both governing the country and cooking. ”

Speaking of this, he paused again and glanced at Liu Mang: "I was very afraid that you would be complacent at first, but I didn't expect it to be completely redundant, whether it is the progress of skills or vision, you are beyond my imagination." ”

"Master, I'm not that rigid. Liu Mang smiled: "Actually, when I first learned to cook, I did have a disdain for foreign cooking. That's because my level was too low at that time, and my knowledge was too short. In fact, food is part of cultural heritage. As long as a country or nation has a culture that has been passed down, then their cuisine must have something desirable. ”

"I'm glad you think so. Bu Yu couldn't help but pull out the gourd stopper, and poured a big sip of wine: "It's like this, and it's a blessing in life!"

After leaving without saying a word, Liu Mang turned on the switch of the stove flame and prepared to start cooking.

Last time, Lin Xiao taught him how to make 'Wellington steak', and Liu Mang was very touched in his heart, and today there happened to be beef and fresh truffles, so he was ready to combine Chinese and Western dishes according to his own ideas to create two new dishes.

Put water in the pot and boil slightly, Liu Mang took the minced meat filling, mixed in the chopped truffle just now, and stirred vigorously.

Liu Mang didn't add truffles when chopping minced meat just now, because he didn't want the taste of truffles to mix with the meat filling in advance, and wanted it to keep it in an independent state.

Stir the minced meat and truffle well, Liu Mang dipped some water in his hand, scooped a lump of minced meat into meat balls in his hand, and put it into the hot water pot on the stove.

When the meatballs were finished, Liu Mang twisted the flame and began to cook it over medium heat. Then put a pot on the other stove and prepare the beef to be cooked.

"Brother Mang, what else do you need me to do when the rice is cooked?" asked Wu Jing.

"Oh, there's an iron plate under the board, you can help me burn a piece. Liu Mang replied.

"Teppanyaki, are you going to make teppanyaki?" asked Gojo.

"Yes and no. Liu Mang added a spoonful of vegetable oil to the pot: "You'll know later." ”

"Okay!" Wu Jing responded, took out an iron plate about two feet long and wide, which is usually used to make teppanyaki, from the stove board, and put it on the liquefied gas stove next to the large stove and burned it.

The oil in the pot is boiled until it is hot, and Liu Mang dips the sliced beef into the pot with a colander spoon.

"Zila!" As soon as the extremely high oil temperature touched the beef, it immediately made a popping sound in the pan.

The red skin of the beef is burst by the hot oil, and the skin quickly dries, turns white, and becomes charred.

After only soaking it for three or four seconds, Liu Mang immediately lifted the colander from the pot, shook it lightly, drained the remaining oil on it, and put the beef into the basin.

"Brother Mang, is this good?" Wu Jing, who was watching Liu Mang cooking while burning the iron plate, said in surprise.

"Of course not. Liu Mang replied, poured the hot oil in the pot into a large basin, leaving only a little base oil in the pot, then put in the garlic and stir-fry, poured in half a spoonful of dark soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, half a bottle of red wine, a little sugar, poured in a spoonful of broth, boiled slightly, added crushed black peppercorns, and finally added water starch, and mixed into a slightly thick black pepper juice.

Place the black pepper juice in a small bowl next to the shredded onion and thinly sliced truffles.

"Brother Mang, how are you going to eat this dish?" Wu Jing became more and more curious.

"Don't rush, don't worry, the mystery will be revealed immediately. Liu Mang first heated the remaining vegetables at noon in a pot, then tore up the washed cabbage core and added it to the meatball soup boiled on the stove eye.

"Monk, set up chopsticks and tell everyone to eat. After the cabbage boiled in the soup, Liu Mang put it into the soup bowl, sprinkled it with a handful of chopped shallots, and said.

"Do you want to take out the iron plate now?"

"I'll see. Liu Mang walked to the stove with the iron plate burning, and tested the temperature on the top of the iron plate with his hand: "It's not hot enough, I'll cook it for a while, you can bring all the dishes to the table first." ”

"How!" Wu Jing replied, and brought the meatball soup on the table out of the kitchen in two trips, as well as the unfinished beef, onions, and truffles.

Liu Mang twisted the switch of the liquefied gas stove and increased the flame to the maximum. Under the scorching fire, the inch-thick cast iron plate began to heat up rapidly, and puffs of green smoke came out of the iron plate.

"Alright. Liu Mang took a rag, wet it under the faucet, moved the iron plate to the base made of miscellaneous wood, took the can of butter just now, and walked outside. 8)